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13
PRESSURE CANNING
Canning allows you to preserve fresh and cooked vegetables,
fruits, meat, jellies, and jam. It is very important that you read
this guide and follow all steps carefully to ensure that the food
has been processed properly and is safe for consumption.
Experimenting with cooking times, ingredients and temperatures
is very dangerous and risky when it comes to canning. Be sure
that you are using the exact time, temperature, and method
specified in the canning recipe. This will help protect the food,
from harmful bacteria, molds, and enzymes. In addition, adding
too much time to a recipe will destroy the nutrients and flavor.
Food enzymes promote the growth of molds and yeasts, which
will cause food to spoil that can be destroyed by achieving a
temperature of 212°F with steam canning methods, however other
contaminants such as salmonella, staphylococcus aureus, and
clostridium botulinum (cause of botulism) may develop.
A temperature of 240°F must be reached to kill these harmful
bacteria.
NOTE: Improper canning can lead to serious healthy
consequences. The temperature at which water can boil varies depend-
ing on sea level. The GoWISE USA pressure cooker will operate up to a
maximum altitude of 2,000 ft. above sea level. DO NOT USE THIS UNIT
FOR PRESSURE CANNING ABOVE AN ALTITUDE OF 2,000 FT.
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